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Clementine and redcurrant almond cake
Fruit and vegetables
2 large oranges, zest only (you'll need the juice for the syrup, below)
6–7 seedless easy-peeler
clementines
or satsumas, peeled and segmented (about 50–60 segments)
35g/1¼oz
redcurrants
(a small handful), to fill the gaps between the clementine segments
1
orange
, zest only (optional)
Tins, packets and jars
145g/5oz
plain flour
Cooking ingredients
115g/4oz
caster sugar
155g/5½oz golden
caster sugar
170ml/6fl oz vegetable oil (or sunflower or light olive oil), plus extra for greasing
¼ tsp natural
almond extract
(optional)
1½ tsp
baking powder
¼ tsp
salt
120g/4¼oz
ground almonds
100g/3½oz
caster sugar
2 tsp
vanilla bean paste
(optional)
Dairy, eggs and chilled
3 large free-range
eggs
150ml/5fl oz
buttermilk
(or 150ml/5fl oz milk and 2 tsp lemon juice, rested for 10 minutes)
extra-thick
double cream
or mascarpone, to serve (optional)
Other
125ml/4½fl oz
orange juice
(from the oranges used in the cake)
reserved syrup, for drizzling
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